Pumpkin oatmeal pancakes

Pumpkin oatmeal pancakes: Delicious, healthy bite. Image: Marele van Zyl

Pumpkin oatmeal pancakes: Indulge in a guilt-free taste sensation

Fluffy, easy to make, and so filling, these healthy pumpkin oatmeal pancakes are not to be missed.

Pumpkin oatmeal pancakes

Pumpkin oatmeal pancakes: Delicious, healthy bite. Image: Marele van Zyl

Give your family a nutritious punch with these pumpkin oatmeal pancakes. These wholesome pancakes are so easy to prepare that you will be amazed. The result is the fluffiest and tastiest pancakes you have ever tasted.

Pumpkin pancakes are the perfect addition to your weekend family brunch. And the best part is that it is a whole lot healthier than your normal flapjacks. This recipe makes use of pumpkin which adds so much flavour to the pancakes. And the best part is that they are ready in just 30 minutes.

To make these pumpkin pancakes even healthier, you can use rolled oats instead of flour. Blend it with pumpkin puree, eggs, and all the other ingredients in a food processor to make a smooth pumpkin pancake mix/batter. Once done, cook in a pan and they are ready to serve! Fluffy, easy to make, and so filling. These healthy pancakes can easily be made vegan as well by using non-dairy milk, and egg substitutes.

Pumpkin oatmeal pancakes recipe

5 from 1 vote
Recipe by Marele van Zyl Course: BrunchCuisine: GlobalDifficulty: Easy
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Ingredients

  • 1⅔ cups old fashioned rolled oats gluten-free if needed

  • 2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon salt

  • 1 cup pumpkin puree

  • 2 large eggs

  • ¾ cup milk of choice

  • 2 teaspoons vanilla extract

  • 1 tablespoon pure maple syrup

  • oil for cooking

  • serve with yoghurt, maple syrup, and dark chocolate shavings (optional)

Method

  • Add the first 7 ingredients to a blender or food processor and pulse until fine.
  • Add in remaining ingredients and process for a few seconds, then stop and scrape the inside of the blender. Blend again until well combined.
  • Heat a pancake pan over medium-low heat. Spray with cooking oil, then drop about ¼ cup of the pancake batter.
  • Make about 3-4 pancakes per batch or as much as your pan cat fit without overcrowding them.
  • Cook for 2-3 minutes, until the batter, starts to bubble, then gently flip and cook for 1-2 minutes more.
  • Set aside on a plate and cover to keep warm. Repeat with the remaining batter, you should have about 10 pancakes.
  • Serve pancakes warm with yoghurt and dark chocolate shavings. Drizzle with extra maple syrup if desired.

Notes

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